Our flash-frozen fish is frozen at its peak, so the only way to lose quality is to thaw it badly. Slow and cold is the rule.
The best way: overnight in the fridge
Move the sealed fish from the freezer to a plate in the refrigerator the night before. Eight to twelve hours gives you an even, gentle thaw and the best texture.
The fast way: cold water
Short on time, keep the fish in its sealed packaging and submerge it in a bowl of cold water. Change the water every twenty minutes. Most portions thaw in thirty to sixty minutes.
What not to do
- Do not thaw fish on the counter at room temperature.
- Do not thaw in warm water or the microwave, which begins to cook the edges.
- Do not refreeze fish once it has thawed.
Once thawed, pat it dry and use it the same day. For raw preparations, keep it cold and serve it promptly.